BUFFET MENU

THE ATLANTIC STATES

Wild Mushroom Bisque with White Truffle Oil
Tri Colour Vegetable Terrine with Fire Roasted Red Pepper Coulis
Chestnut Honey Brushed Hudson Valley Breast of Duck with Blackberry Chutney
Nantucket Bay Scallops with Lime Dressing
Baby Greens with a Creamy Green Peppercorn Dressing

HOT

Medallions of New York Strip Loin with Red Wine & Shallot Sauce
Roasted Halibut with Nicoise Olives & Pernod Beurre Blanc
Grilled Jumbo Asparagus Spears with Black Pepper Hollandaise
Maytag Blue Cheese Potato Au Gratin
Assorted Bread, Rolls & Sweet Butter

DESSERTS

Chocolate and Fruit Fondue, French Petit Gâteau & Almond Tuile Cookies
Sliced Tropical Fruit Platters

Freshly Brewed Coffee, Decaffeinated Coffee & Assorted Fine Teas

THE PLANTATION

Vermont Goat Cheese & Beet Salad
Minnesota Wild Rice Salad with Orange Blossom Honey Dressing
Calamari & Shrimp Salad, Jicama, & Citrus – Mint Vinaigrette
Watercress & Endive with Lolla Rossa Sherry Wine Vinaigrette

HOT

Striped Bass with Roasted Tomatoes, Herbs & Lemon Oil
Roasted Poussin With Morels, Chorizo & Herb Jus
Baby Vegetable Ragout
Warm Yukon Gold Potato Salad with Truffle Dressing
Assorted Bread, Rolls & Sweet Butter

DESSERT

Exotic Fruit Salad, Assorted Fruit Tartes, & Cheese Cake
Sliced Tropical Fruit Platters

Freshly Brewed Coffee, Decaffeinated Coffee & Assorted Fine Teas

_____________________________________________________________________________